Best Ever Triple Ginger Cookies with Powdered, Fresh & Candied Ginger
Triple Ginger Cookies, a classic molasses crinkle cookie that gets added panache from fresh ginger and candied ginger (along with a generous dose of powdered ginger).
Chewy triple ginger cookies have a delicious hit of ginger flavour and heat.
The recipe comes from the October 2017 issue of Canadian House & Home Magazine. This is a recipe with true New Brunswick roots. It was contributed by author and TV personality Laura Calder. But Laura got the recipe from Wendy Nielsen, another New Brunswicker.
Although these cookies give more than a taste of home. As you’ll see, it’s a classic molasses crinkle cookie that gets extra panache from the addition of fresh ginger and candied ginger (along with a generous dose of powdered ginger).
Candied ginger gives these cookies an extra hit of heat and a bit of chewiness. Look for candied ginger in the natural foods section of your grocery store or in natural foods markets. You should be able to find it in specialty foods markets too, and of course online. It also goes by the name of crystalized ginger. (Candied ginger is lovely to nibble but is also a wonderful addition to the crumble topping on your favourite fruit crisp recipe. )
Although fresh-from-the-oven cookies are always best, these chewy ginger cookies will last for at least a week in a tin on the counter, and they freeze well too.Print
Triple Ginger Cookies
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 2 1/2 dozen 1x
- Category: Cookies
- 2 1⁄4 cups flour
- 1 tsp baking soda
- 2 tsp ground ginger
- ¾ tsp ground cinnamon
- 1⁄2 tsp ground allspice
- 1⁄2 tsp salt
- 1⁄3 cup finely diced crystallized ginger
- 3⁄4 cup unsalted butter, softened
- 1 cup sugar, plus more for rolling
- 1 large egg, at room temperature
- 1⁄4 cup Crosby’s Fancy Molasses
- 2 tsp finely grated fresh ginger
- In medium bowl, whisk the flour, baking soda, spices, salt and chopped candied ginger. (Use your fingers, if necessary, to un-clump the candied ginger.)
- In a large bowl cream the butter and sugar until fluffy. Beat in egg then molasses and fresh ginger.
- Add dry ingredients to wet and stir to combine. Chill for 30 min (or overnight).
- Preheat oven to 350 F. Line baking sheets with parchment paper.
- Roll dough into tablespoon sized balls and roll each ball in sugar.
- Place 2” apart on the baking sheet and bake for about 12 minutes or until puffed and cracked on top.
- Cool on the pan for a few minutes then remove to a wire rack.